Beet Salad With Orange And Tarragon

Directions

1. Trim the leaves off the beets, but don't remove the tops or possibly pierce the beets themselves, or possibly their juice will bleed into the water and flavor and color will be lost. Fill a saucepan with sufficient water to cover the beets generously and bring to a rapid boil. Add in the beets and reduce the heat so which the beets boil gently till tender, 20 to 30 min. When you can pierce them easily with a sharp knife, thin skewer, or possibly, better yet, a cake tester, they are done. (Try to use something as thin as possible to prevent the beets from bleeding excessively when they are pierced.) They should be tender but not mushy.
2. Meanwhile, in a small bowl, combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend. When the beets are cooked, drain them and place into cool water to cold so they can be handled. Drain again and cut off the tops and slip off the skins. Cut into 1/4-inch thick slices and place in a salad bowl. Pour over the dressing, toss well, and serve. The beets can also be left to marinate at room temperature for several hrs.
3. Ahead-of-time note: This entire dish can be prepared a day in advance, covered, and refrigerated. Bring to room temperature before serving.
4. This recipe yields 4 to 6 servings.